Aji de Gallina Empanadas are a delightful fusion, taking the beloved creamy Peruvian chicken stew and encasing it in a flaky pastry. This dish offers a warm, savory, and mildly spicy experience, perfect as an appetizer or a light meal with a vibrant chimichurri.
Peruvian Aji de Gallina Empanadas
Aji de Gallina Empanadas are a delightful fusion, taking the beloved creamy Peruvian chicken stew and encasing it in a flaky pastry. This dish offers a warm, savory, and mildly spicy experience, perfect as an appetizer or a light meal with a vibrant chimichurri.
Ingredients
- 300 grams cooked shredded chicken boneless
- 2 tablespoons olive oil
- 1 medium red onion finely diced
- 2 cloves garlic minced
- 3 tablespoons aji amarillo paste
- 0.5 cup evaporated milk
- 0.25 cup parmesan cheese grated
- 0.25 cup fresh corn kernels
- 2 slices white bread crusts removed
- 1 tablespoon cilantro chopped
- 1 package empanada dough discs store-bought or homemade
- 1 large egg beaten
Instructions
- Prepare the Aji de Gallina filling: Heat olive oil in a pan over medium heat. Add diced red onion and sauté until softened, about 5 minutes.
- Add minced garlic and aji amarillo paste, cooking for another 2-3 minutes, stirring constantly.
- Squeeze excess milk from the soaked bread and add it to the pan. Break it up with a spoon and cook for 2 minutes.
- Stir in the shredded chicken, evaporated milk, grated parmesan cheese, and corn kernels. Mix well.
- Season with salt and black pepper to taste. Cook for 5-7 minutes, until the sauce thickens and coats the chicken. Stir in fresh cilantro. Let the filling cool completely.
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lay out empanada dough discs. Place about 1-2 tablespoons of the cooled Aji de Gallina filling on one half of each disc.
- Moisten the edges of the dough with water or egg wash. Fold the other half of the dough over the filling to form a half-moon shape.
- Press the edges firmly to seal, then crimp with a fork to create a decorative edge.
- Brush the tops of the empanadas with the beaten egg wash for a golden finish.
- Bake for 20-25 minutes, or until golden brown and puffed. Serve warm with chimichurri sauce.
Notes
For a spicier kick, increase the amount of aji amarillo paste. If you prefer a milder flavor, reduce it. These empanadas can be baked or fried. Baking will yield a lighter result, while frying gives a crispier texture. Serve with extra chimichurri or a simple lime wedge.
